Place 1/4 cup warm water in large, warm bowl.
Sprinkle in yeast; stir until dissolved.
Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour.
Beat 2 minutes at medium speed with of electric mixer, scraping bowl occasionally.
Add eggs and 1 cup flour. Beat 2 minutes at high speed.
Stir in enough remaining flour to make soft dough.
Knead until smooth and elastic, about 8 to 10 minutes.
Place dough in lightly greased bowl, turn to grease top. Cover with plastic wrap and refrigerate for at least 2 hours.
Punch dough down whenever doubled in size and use within 3 days.
Remove dough to lightly floured surface.
Divide into 36 equal pieces.
Shape into smooth balls.
Place balls about 2 inches apart on large, greased baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 40 to 45 minutes.
Bake at 375°F for 13 to 15 minutes or until done.
Remove from pans, cool on wire rack.
Makes 3 dozen.
To bake without refrigerating: After placing dough in lightly greased bowl, cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Shape dough and proceed as directed.
Provided by Fleischmann's Yeast
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